Cooking Directions

• Stir 1 cup cheese, soups and broth in a medium bowl.
• Place the broccoli and carrots into a 5-quart slow cooker.  Top with the chicken.  Pour the soup mixture over the chicken.
• Cover and cook on LOW for 6 hours or until the chicken is cooked through.
• Remove the chicken from the cooker.  Turn off the cooker.  Stir in the rice and top with the chicken.  Sprinkle with the remaining cheese.  Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted.  Stir the rice mixture before serving.

Ingredients

• 1.5 cups shredded Cheddar cheese (about 6 ounces)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1.5 cups Swanson® Chicken Broth
• 6 cups fresh broccoli florets
• 6 medium carrot, peeled and thinly sliced (about 3 cups)
• 1.75 pounds skinless, boneless chicken breast halves
• 1.5 cups uncooked instant white rice